lamb chop indian style

Lamb

laam A la

best end chops - you will need to ask your butcher for these

8 double-boned lamb

juice of 1 lime

ly-m The same shape, but smaller 

Lime

3 tbsp malt vinegar

1 tsp chilli powder

125ml mustard

Mustard

muss-tard A condiment made by mixing the ground seeds of the mustard plant with a combination of…

oil or vegetable oil, plus extra for frying

85g gram flour (chickpea flour)

4 star anise

Star anise

star an-eese Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

toasted in a hot pan

3 green chilli

Chilli

chill-ee Part of the capsicum family, chillies come in scores of varieties and colours (from green…

8 garlic clove

1 small papaya

Papaya

pa-pie-ah Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…

, peeled, seeded and chopped

To serve

• Fresh mint
  
  

  
  

  
  

  

  Mint

  mi-nt There are several types of mint, each with its own subtle difference in flavour and appearance.…
  sauce Method

1. Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
2. Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
3. Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
4. To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.